Much Ado About Loquats

Three Sisters

Well, here I am 700 miles away from home and about to conduct the first taste test.  Drum Roll. The three well-traveled sister condiments, also about 700 miles away from home, loquat butter, loquat chutney and loquat ketchup, are assembled and ready for their debut.

We did the preliminary preview tasting yesterday evening.  Carrisa said that the loquat-rose butter tasted like she had a rose pompadour in her mouth. It was a bit too flowery for her taste.  Brett and Charlotte, who are recovering from colds, which might be a factor in how well they taste, did not find the flowery rose flavor over-powering or objectionable.

What we ultimately have in mind for the loquat-rose butter is to make it the base for gluten-free loquat-rose muffins.  I am sourcing ingredients as we speak.

I did try the loquat chutney with toasted baguette and a couple of different cheeses and I can't say I am over the top about it.  Charlotte said that the chutney reminds her of salsa and she would like to try it on a taco.  Charlotte also suggested that we roast a chicken and serve it with parsley-lime rice and loquat chutney.  Brett could not decide what kind of meat would be most compatible with the chutney.

We all feel that we are trying a bit too hard to "marry up" the loquat chutney.  Brett, put it well, when he said we have been trying to find food to make the loquat chutney taste better.  Since the whole idea of a condiment is to enhance the flavor of food and give it some "wow" and "pizazz" I have to admit I am disappointed.

Everybody agreed that the loquat ketchup was very tasty.  It was definitely everybody's favorite.  Brett and Carrisa said that it reminded them of barbecue sauce and would like to try it with french fries or sweet potato fries.  Charlotte suggested that it be used to marinate chicken.

Overall it was a good first effort at condiment making and I want to especially thank my intrepid and willing taste testers.